DOUGH

120 gr oat flour

1 tbsp olive oil

2 tsp guar gum

2 egg whites

½ tsp sea salt

1 egg yolk to brush empanada

In a bowl place the egg whites, flour, guar gum, oil, salt and stir. Continue to form the dough with your hands. Form a ball and divide it into 4 even pieces.

Press a ball using your hands and then stretch with a rolling pin to leave a flat dough. Cut a circle using a 16 cm diameter saucer. Repeat with other 3 doughs. Set aside.

FILLING

1 tbsp olive oil

175 gr chopped onion

100 gr chicken breast in small dices

1 tbsp chopped red bell pepper 

¼ tbsp cumin

¼ tbsp paprika

¼ tbsp oregano

pepper to taste

½ tsp sea salt

4 olives

½ hard-boiled egg, sliced in 4 pieces

The best way is to prepare the onion mix the day before so it can rest. Heat the oil in a large frying pan and add the onion and sauté until golden. Then add chicken, bell pepper and seasonings: cumin, paprika, oregano, pepper and salt. Cook for about 5 minutes. Eliminate the excess of juice.

ASSEMBLE

Preheat oven to 350º F.

Place 1-1 ½ tablespoon of filling on each dough, and flatten.  Add one olive and a slice of boiled egg to each one. 

Now brush the edges of the dough with water.

Fold the doughs in two. Press the edges gently to seal and press with a fork.

Brush each empanada with the yolk. Place them in an oven sheet lined with baking paper. Bake for 12 to 14 minutes, or until golden.

Per serving: 100 gr app

Cal: 260.9 P: 14.2 F: 12.3 Cb: 25.7